Rich coffee chocolate delight (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
360 g black coffee (for instant coffee use 2 teaspoon of instant coffee)
02 -
360 g all-purpose flour
03 -
2 tablespoon cornstarch
04 -
300 g granulated sugar
05 -
150 g dark brown sugar
06 -
75 g unsweetened Dutch cocoa powder
07 -
1 ½ teaspoon baking powder
08 -
1 ½ teaspoon baking soda
09 -
1 ½ teaspoon salt
10 -
165 g vegetable oil
11 -
270 g sour cream 14-18% (room temperature)
12 -
3 large eggs (room temperature)
13 -
3 teaspoon vanilla extract
→ Coffee Buttercream
14 -
400 g butter (room temperature)
15 -
660 g powdered sugar
16 -
2 teaspoon vanilla extract
17 -
2-2 ½ tablespoon black coffee (cooled down to room temperature)
18 -
1 tablespoon instant espresso powder (optional, for more intense coffee flavor)
# Instructions:
01 -
Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper. Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
02 -
In a bowl, sift all of the dry ingredients together (flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, salt). Give it a stir to make sure everything has been combined.
03 -
In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don't get over mixed.
04 -
Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Divide the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
05 -
Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
06 -
Add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee flavor even stronger. Sift the powdered sugar and set it aside.
07 -
Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes. Add the powdered sugar, vanilla extract and coffee in 2 parts. Whipping until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
08 -
Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish on your turntable. Add 3 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat. Add the remaining frosting, and even it out over the cake.
# Notes:
01 -
The coffee beans are used just for decoration.
02 -
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.